Experts propose VAT reform for more affordable healthy and sustainable food

A study by researchers from the Oxford Martin School and the Environmental Change Institute has proposed that the VAT rates for food products should be based on health and environmental considerations.

The proposal would apply the highest VAT-rate to meat and dairy products and 0 per cent to fruit and vegetables

This article is available for reading in Trade magazin 2025/2-3

They recommend a maximum rate for meat and dairy products and a 0% rate for fruit and vegetables. Researchers believe that such reforms would help consumers to make healthier and more sustainable diet choices. The impact of such measures could reduce the incidence of diet-related diseases like heart disease, stroke and diabetes by up to 170,000 per year in the EU and the UK. //